Hugh faces River Cottage chef Gill Meller and guest chef Florence Knight, from London's Polpetto. The star ingredient...

The star ingredient this time is tomatoes. The recipes are clams with tomatoes and garlic; slow roasted shoulder of l...

It's all about the courgette this time. There's courgettes and mozzarella, and pasta and creamy courgette soup from H...

On the menu is curried mushrooms in a baked spud, a simple mushroom, blue cheese and spinach salad, a pastry parcel f...

There's kale, onion and chestnut pizza on the menu this time. Also kale with squid and chick peas, kale with lobster,...

For the second week of the food competition, the chefs turn their attention to meat. But who can come up with the win...

The star ingredient this time is ham and bacon. As ever, Hugh cooks two dishes - one for fun and one for the competit...

Hugh's out to prove that you really can make a winning dish from three key ingredients, and he's putting his cooking ...

It's the penultimate day of meat week, and the chefs take on venison, a meat 'deer' to Hugh's heart. Hugh cooks seare...

It's the final day of meat week, and it's time for beef to take centre stage. Guest chef Lisa Allen, of Northcote Man...

Hugh and Gill Meller are joined by Sophie Wright, who's cooked for the likes of Leonardo DiCaprio and Roman Abramovic...

Hugh creates a warm pear, black pudding and chicory salad, as well as a ginger pear and custard pudding. Gill serves ...

On the menu this time is partridge, dried pear and spelt, dates with lemon and lamb's breast, and a salad of chickpea...

Hugh serves a simple lemon sole with lemon-flavoured mash. Also on the menu is griddled oranges with roasted pumpkin ...

Hugh makes posh apple crumble. Gill Meller makes an apple flan with almond paste, and Sophie makes a ricotta cheese d...

Hugh makes a simple ceviche, served with a hot lime and mint-flavoured broth, while Caribbean fusion chef Euten Linds...

Hugh is never happier than when combining mussels with leeks and cider. He likes it so much, he's doing two dishes th...

Hugh combines his crabmeat with chorizo and peas, representing the best of the sea, land and veg garden - all served ...

Hugh fries his mackerel coated in oatmeal and serves it with rhubarb compote, as well as baking another mackerel in f...

Hugh serves squid grilled with almonds and homemade hummus. He also serves barbecued squid with a salad including par...

Hugh cooks up a couple of classics - pasta, tomato and blue cheese and a simple spaghetti with garlic and olive oil. ...

It's day two of store cupboard week and Hugh Fearnley-Whittingstall, River Cottage star chef Tim Maddams and Leon fou...

The star ingredient is pulses. River Cottage's Tim Maddams makes a Mexican-inspired black bean soup; award-winning ch...

Rice is the key store cupboard ingredient this time. Hugh Fearnley-Whittingstall goes Japanese, teaming his rice sush...

Hugh creates an irresistibly rich and delicious chocolate pudding with prunes and brandy, along with some DIY chocola...